Excel
Zakarai Ismail
Sous Chef
Sulimaniyah, Riyadh
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-year background in high-end restaurant industry. founder of three lebanese bakeries across north lebanon Seasoned Sous Chef specializing in italian cuisine. Successful 6 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
13
13
years of professional experience
3
3
years of post-secondary education
1
1
Certification
3
3
Languages
Work History
Sous Chef
ilGustina italian restaurant
tripoly
02.2020 - 09.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Sous Chef
Hajj ali restaurant
tripoly
09.2017 - 01.2020
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Sous Chef
Florida beach hottel
shikka
11.2013 - 08.2017
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Regency Palace hottel
adma
09.2008 - 10.2013
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Plated meals paying special attention to garnishes and overall presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
B2 Competent User - English Language And Literature
British Council
Balamand 07.2020 - 07.2022
High School Diploma -
Official Technical Institute of Tripoly
Al Koubeh, Tripoly 11.2015 - 07.2016
Skills
Baking and broiling skills
undefinedAccomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
Additional Information
I am in charge of the pastry department in the Arab kitchen and making Italian , Mexican and french pastries (for example) pizza , quesadillas, soirette ,Lebanese meat with dough and other salty and sweet common pies
Software
Word
Microsoft
Certification
CSC - Certified Sous Chef
Interests
Italian and french food
graffiti
my nickname is zakaria_one1 my character is unique mushroom i'm a fonder of kalima crew for drawing , panting and decorations the main ideas of us is cosmetic we appeared in 2007.
Timeline
B2 Competent User - English Language And Literature
British Council
07.2020 - 07.2022
Sous Chef
ilGustina italian restaurant
02.2020 - 09.2021
Sous Chef
Hajj ali restaurant
09.2017 - 01.2020
High School Diploma -
Official Technical Institute of Tripoly
11.2015 - 07.2016
Sous Chef
Florida beach hottel
11.2013 - 08.2017
Chef De Partie
Regency Palace hottel
09.2008 - 10.2013
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